Nothing satisfies my hunger more than a big bowl of fried rice. My mom makes the best fried rice, and in the first few weeks after having my baby, she would bring me food every second day or so and I would often request her fried rice because it’s satisfying and easy to reheat and eat. Unfortunately for you guys, I have yet to learn her recipe but I do have my own version that I make.
There are some universal basics to making a good fried rice. First of all, the cooked jasmine rice needs to be cold. Day old rice is best. I usually will make a big serving of rice the night before for a meal to ensure that I will have enough leftover rice to make fried rice the next night. Second, there is usually scrambled eggs in the rice. And then there is a protein and some vegetables. The protein and vegetables is where you can add your own twist to the recipe. The most basic, Westernized version of fried rice will have chicken as the protein and frozen peas/carrots as the vegetables (this is what you’ll get at most Chinese restaurants!).
Side note to my Regina readers: If you want a delicious, unique fried rice from a Chinese restaurant in Regina, go to Peking House and order the salted fish fried rice. It’s not on the menu, but they’ll know what you want if you say salted fish fried rice. Order a beer with it and enjoy. You’re welcome.
I’ve elevated my fried rice game a bit, and I often make this shrimp and swiss chard fried rice. As mentioned in an earlier post, always use black tiger shrimp! It’s more expensive but it’s the best quality shrimp to use in Vietnamese cuisine! There are a few reasons why I like to use swiss chard: 1) Alliteration 2) I feel like I don’t have enough greens in my diet so I’m always looking for ways to incorporate more greens into my recipes and 3) I use red swiss chard, and the stems add some colour and texture to the fried rice.
The recipe calls for seasoning sauce, and the brand that I use is Maggi. This brand must be 30+ years old because I remember my mom having this in the house when we were little. If you don’t have seasoning sauce, then just use soy sauce. It’s almost the same thing.
Pair this elevated fried rice with a cold light beer and enjoy!
Shrimp and Swiss Chard Fried RicePrint Recipe
- 2 tbsp canola oil
- 12 black tiger shrimp, thawed, peeled, deveined, and chopped into small pieces
- 4 cups cooked jasmine rice (day old rice is best)
- salt and pepper
- 2 eggs
- 3 cups, shredded Swiss Chard
- 2 tbsp Maggi seasoning sauce (or soy sauce)
- 2 tsp fish sauce
Season your cold rice with some salt and pepper to taste, and set aside.
Heat the canola oil in a wok or frying pan over medium high heat.
Add the shrimp and cook until pink, about 1 or 2 minutes. Using a slotted spoon, remove the shrimp to a small bowl and set aside, leaving the oil in the wok or frying pan.
Crack the eggs into the wok or frying pan, and scramble them using a spatula. When the eggs are scrambled, add the rice and stirfry for about 3-4 minutes.
Add the swiss chard and stirfry until they are wilted.
Add the shrimp and stirfry to mix all the ingredients together.
Add the seasoning sauce and fish sauce and mix well until all of the rice is coated. You may need to add a bit more seasoning sauce to taste and/or for all of the rice to be coated and have a golden colour.
Remove from heat and serve with a nice cold beer!